Nov. 19, 2013

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The Tennessean

Oyster Dressing from Puckett's Boat House. / Amy Whidby

Bourbon Cranberry Relish at the Loveless Cafe. / Submitted by the Loveless Cafe

Catering options

Another option for those who want the traditional Thanksgiving food without all the prep is to have it catered. Here are some local options for catering: Perl Cafe

Menu: Turkey, pork loin, beef brisket pot roast or leg of lamb with sides and dessert. Cost: $175 for package of one entree, one salad, two sides, a dozen rolls or biscuits and one dessert; $60-$65 for entree, $25-$45 for sides, $25 for dessert Deadline: 3 p.m. Saturday Contact: 615-646-1390 Puckett’s Boat House

Menu: Entrees include Vegetable Pot Pie, Tempeh or Tofu Tetrazzini and Salisbury Seitan with Mushroom Gravy. Guests also can get such dishes as Organic Cornbread Mushroom Stuffing, Curried Pumpkin Soup, pumpkin cheesecake and more. Cost: Entrees are $70, feeding up to 10. Sides range from $4 for a small serving to $100 for a full pan. Deadline: Monday Contact:Laura@sunflowercafenashville.com

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For many the Thanksgiving feast is the most important meal of the year. Family and friends come together to celebrate food and blessings. Often, guests divvy up the menu — someone prepares the turkey, while others whip up side dishes and desserts.

But not all families look forward to that kind of gathering. For some the holiday tradition means dining out.

“There are a lot more people who eat out on Thanksgiving than I ever anticipated would eat out,” said Pam Anderson of Smithville, who spends every other Thanksgiving dining out with her husband and parents.

The couples spend the holiday meal outside the home when Anderson’s sister’s family goes to the in-laws for the holidays.

“We like to come together, and if everyone can’t be there, it’s just as fun to go out and not have to prep and cook,” she said. “We can put that effort into some other time later in the holidays.”

Over the past 12 years, Anderson has eaten Thanksgiving meals everywhere from The Inn at Evins Mill in Smithville to Cracker Barrel, which is where Ed and Peggy Forbes of Hendersonville spend the holiday each year.

“They have a nice Thanksgiving meal,” Ed Forbes said. “It’s not a matter of getting on the interstate and going somewhere. It’s an easy, relaxing day. No reservations or anything. We just do what we want to do.”

Members of Forbes’ family are spread all over the country.

“I usually work the day before and the day after (Thanksgiving), so it makes going out of town and hooking up with family members hard,” he said.

'Business as usual'

Thanksgiving is special in a different way for George Harvell, senior pitmaster at The Loveless Cafe.

“I just can’t tell you how joyful it makes us to feed people and serve them and give a taste of maybe something they remember from days gone by, or maybe something they’ve never had before,” Harvell said.

The restaurant, which is open on Thanksgiving Day and caters for the holiday as well, began preparing at the beginning of the month. Fifty 22-pound fresh turkeys have been ordered, and Harvell already has created his signature Orange Bourbon Cranberry Relish.

While most people are sleeping next week, chef Tony Marchesi will be spending his time roasting the turkeys and cooking dressing in the off hours in the Loveless Barn kitchen.

“In the cafe, we’re still business as usual,” Harvell said. “Being such a busy restaurant, it’s pretty much life as usual until the day.”

But when the day comes — when all 50 of those turkeys have been served and enjoyed by diners and to-go customers — it’s business as usual in the Loveless kitchen.

“It’s never chaotic but always just very, very busy,” Harvell said. “I would not say it is any more hectic than usual. In fact it may be less hectic because so many people order the same thing. You don’t want many of the other items we offer — you want turkey.”

And they want the turkey without the hassle.

“Of course the biggest (benefit of dining out) is you don’t have that pile of dishes to clean up,” Anderson said.

And while there are things to be missed by spending the holiday out — “you don’t have any leftovers,” Forbes said — restaurants aim to make diners feel at home.

“Southern hospitality is a very real thing,” Harvell said. “It’s not some phoney little thing where we put on a face. A lot of us feel so blessed to serve folks.”

Orange Bourbon Cranberry Relish

2. Sort the fresh cranberries to remove all unripe or bruised berries. Spread cranberries evenly on a large baking sheet and sprinkle the cinnamon evenly over the top. Follow with the granulated sugar and then the orange zest. Slice the zested orange into four slices and lay over the berries.

3. Bake until the berries swell and pop, approximately 30-45 minutes.

4. Remove from the oven and squeeze the juice from the orange slices and discard them. Mix the berries well before drizzling the bourbon over the top.

5. Return to the oven for another 30 minutes. Remove and let cool.

This cranberry relish will keep for weeks refrigerated. Add more or less bourbon depending on your flavor preference.